3 results about "Pickled vegetables" patented technology

The invention belongs to the technical field of food processing, and relates to a vegetable mixing fermentation technology for pickled vegetables. The technology comprises the steps of during salting of vegetables, mixing fresh vegetables and salted vegetables fermented in the last year according to a ratio to obtain a mixture, and putting the mixture into a pool for fermentation, and the specific mixing technology comprises the following steps: when the vegetables are put into the pool, scattering a little of edible salt onto the bottom of the salting pool, uniformly feeding the fresh vegetable raw materials into the salting pool to fully cover the bottom of the salting pool under a condition that the thickness of the fresh vegetable raw materials is not greater than 20cm, uniformly scattering edible salt on the surface of the fresh vegetables in the salting pool, repeatedly spreading a layer of fresh vegetables and then a layer of edible salt till the height of the fresh vegetables in the salting pool is 2/5 of that of the salting pool, and then adding the vegetables, which are fermented in the last year and are identical with the fresh vegetables in variety, into the salting pool; and then continuously adding the fresh vegetables and the edible salt into the salting pool, repeatedly scattering a layer of fresh vegetables and then a layer of edible salt, and the like. The pickled vegetables prepared by the technology have a unique flavor; the technology is convenient to operate; vegetable fermentation can be quickly started, the flavor of the salted vegetables is enhanced, and the fermentation time is also shortened.

The invention discloses a healthy type seasoning of boiled fish with pickled vegetable which includes vegetable oil, salt, cinnamon, folia perillae acutae, star anise, fructus amomi, licorice roots, kaempferia galanga, fennel, amomum kravanh shell, radix aniphyllum fortunei, and chili. By adding the amomum kravanh shell and radix aniphyllum fortune, the seasoning can maintain fish to be fresh and tender well. The seasoning is produced in a stir-frying manner and is easy to store with shelf life being more than 3 years. The seasoning is free of any chemical preservatives, is safe and healthy and is suitable for being applied for a long time.

The invention relates to a lees multi-meat oil aroma sauce. The preparation method comprises process steps such as equipment arrangement, raw material preparation and heating-quality retention, and mainly comprises: preparing lees according to a ratio of 6-4, weighing chicken, pork, beef and mutton according to a ratio of 3-2:2-1:1:1, mincing with a mincer, uniformly stirring with a stirrer, weighing pickled vegetables, tomato, soybeans, piper nigrum l, hot pepper and garlic clove according to a ratio of 5-4:5-4:5-4:0.3-0.1:0.2-0.1:0.1, weighing sesame, illicium verum hook.f and cinnamomum tamala according to a ratio of 0.3-0.1:0.5-0.3:0.1, respectively crushing and thinning with a crusher, weighing the lees, the meat, the ingredients, a spice and edible salt according to a ratio of 6-4:3-2:8-6:0.3-0.1:0.2-0.1, uniformly stirring, filling into a special bottle, carrying out heating sterilization for 1-2.5 h, and carrying out sealed storage and quality improvement for 5 days so as to obtain the lees multi-meat oil aroma sauce with characteristics of excellent color, excellent aroma and excellent taste.